Strozzapretti Norcina Recipe
Fennel sausage, truffles, creamy vodka sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the strozzapretti pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain the pasta.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the fennel sausage, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
Add Vodka and Cream
Pour in the vodka and let it simmer for about 2 minutes to reduce slightly. Then, lower the heat and stir in the heavy cream, mixing well to combine.
Combine Pasta and Sauce
Add the cooked strozzapretti to the skillet. Toss everything together, adding reserved pasta water as needed to achieve desired sauce consistency. Stir in grated Parmesan cheese and season with salt and black pepper to taste.
Serve
Plate the pasta and top with shaved black truffle and chopped parsley. Serve immediately.